Gluten-Free Vietnamese Noodle Salad Lettuce Bowl

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Average Rating: 5 | Rated By: 1 users

Gluten-Free Vietnamese Noodle Salad served in a lettuce bowl. When I think of a summer salad, it is all about refreshing lettuce bowl filled with rice noodles, carrots, cucumber, bell pepper, green onions, snow peas, herbs and sesame seeds all marinated in a delicious Vietnamese flavoured vinaigrette. Everything is fresh and colourful served in a crispy lettuce bowl. This vegan summer salad is anything but boring, there is so much flavour throughout. What I love about this healthy salad it tastes even better the following day. Enjoy!

Ingredients

  • 4 oz. gluten-free maifun noodles (angel hair rice noodles)
  • 1 medium-size cucumber, seeded, julienned, or cut into thin strips
  • 2 medium carrots, julienned or roughly shredded
  • 1 yellow or red bell pepper, thinly sliced
  • 4 green onions (spring), thinly sliced
  • 1 cup snow peas, blanched
  • 1/4 cup chopped cilantro
  • 2 Tbsp. Chopped mint
  • 2 Tbsp. sesame seeds
  • VINAIGRETTE
  • ¼ cup fresh lime juice or GF rice vinegar
  • 2 Tbsp. pure maple syrup or sweetener of choice
  • 1 Tbsp. Sesame oil
  • 2 garlic cloves, minced
  • GF hot chilli pepper flakes to taste (optional)
  • 1 Large iceberg lettuce
  • Optional toppings; roasted peanuts, cilantro, mint
  • Instructions

  • Prepare noodles as per package directions. Drain and rinse with cold water
  • While the noodles are softening, whisk together vinaigrette ingredients
  • Place noodles, cucumbers, carrots, bell pepper, onions, snow peas, cilantro, mint and sesame seeds into a large bowl. Add the vinaigrette and gently toss until everything is well coated
  • Just before serving, create a salad bowl out of the iceberg lettuce. Using a sharp knife, cut out an opening in the lettuce head leaving about 3/4 inch border on the sides. Fill with the noodle salad
  • To serve, cut the salad bowl into quarters, and top with peanuts, cilantro or mint


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